Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

LWT

Volumn 42, Issue 5, 2009, Pages 1022-1025

  Tribess, T B ^a   Hernandez Uribe J P ^b   Mendez Montealvo M G C ^b   Menezes, E W ^a   Bello Perez, L A ^b   Tadini, C C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

DSC; Gelatinization; Green banana flour; Resistant starch

Indexed keywords

AIR; DIFFERENTIAL SCANNING CALORIMETRY; DRYING; FRUITS; GELATION; STARCH;

AIR VELOCITIES; CARBOHYDRATE SOURCES; COMPLEX CARBOHYDRATES; DRYING CONDITION; FUNCTIONAL PROPERTIES; GELATINISATION; GREEN BANANA FLOUR; PEAK TEMPERATURES; RESISTANT STARCH; STARCH CONTENTS;

THERMODYNAMIC PROPERTIES;

MUSA ACUMINATA;

EID: 61449164760     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.12.017     Document Type: Article

References (26)

1. Bello-Perez L.A., Agama-Acevedo E., Sáyago-Ayerdi S.G., and Moreno-Damian E. Some structural, physicochemical and functional studies of banana starches isolated from two varieties growing in Guerrero, México. Starch/Stärke 52 2-3 (2000) 68-73
2. Bergmeyer H.U., and Bernet E. Determination of glucose with glucose oxidase and peroxidase. In: Bergmeyer H.U. (Ed). Methods of enzymatic analysis (1974), Academic, New York 1205-1215 Press
3. Biliaderis C.G., Maurice T.J., and Vose J.R. Starch gelatinization phenomena studied by differential scanning calorimetric. Journal of Food Science 45 (1980) 1669-1674
4. Ditchfield, C. (2004) Estudo do processamento continuo do purê de banana. Ph.D. Thesis. Escola Politécnica, São Paulo University.
5. Eliasson A.C., Gudmundsson M., and Svensson G. Thermal behaviour of wheat starch in flour - relation to flour quality. Lebensmmittel-Wissenchaft und Technologie 28 (1995) 227-235
6. Englyst H.N., Kingman S.M., and Cummings J.H. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46 2 (1992) S33-S50
7. Faisant N., Gallant D.J., Bouchet B., and Champ M. Banana starch breakdown in the human small intestine studied by electron microscopy. European Journal of Clinical Nutrition 49 (1995) 98-104
8. FAO (2007). Food and Agriculture Organization of the United Nations, FAOSTAT statistic database. Available . Accessed on 13 August 2007.
9. García-Alonso A., Jimenez-Escrig A., Martín Carrón N., Bravo L., and Saura-Calixto F. Assessment of some parameters involved in the gelatinization and retrogration of starch. Food Chemistry 66 2 (1999) 181-187
10. Goñi I., García-Alonso A., and Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutritional Research 17 (1997) 427-437
11. González-Soto R.A., Mora-Escobedo R., Hernandez-Sanchez H., Sanchez-Rivera M., and Bello Perez L.A. The influence of time and storage temperature on resistant starch formation from autoclaved debranched banana starch. Food Research International 40 2 (2007) 304-310
12. Hernández-Uribe J.P., Perez-Román G., Méndez-Montealvo G., Bello-Perez L.A., and Solorza-Feria J. Thermal and viscoelastic properties of starch isolated from Mexican corn hybrids. Acta Científica Venezuelana 55 (2004) 276-287
13. Juarez-Garcia E., Agama-Acevedo E., Sáyago-Ayerdi S.G., Rodriguez-Ambriz S.L., and Bello-Perez L.A. Composition, digestibility and application in breadmaking of banana flour. Plant Foods for Human Nutrition 61 3 (2006) 131-137
14. 2) on in vitro fermentation and the small-bowel excretion of energy, nutrients, and sterols: an ileostomy study. American Journal of Clinical Nutrition 75 (2002) 104-111
15. Mangala S.L., Malleshi N.G., Mahadevamma, and Tharanathan R.N. Resistant starch from differently processed rice and ragi (finger millet). European Food Research and Technology 209 1 (1999) 32-37
16. Manugistics ®. Statgraphics plus for Windows. Version 4.0 (1994), Statistical Graphics Corp, Rockville, MD, USA
17. McCleary B.V., McNally M., and Rossiter P. Measurement of resistant starch by enzymatic digestion in starch selected plant materials: collaborative study. Journal of AOAC International 85 5 (2002) 1103-1111
18. McCleary B.V., and Monaghan D.A. Measurement of resistant starch. Journal of AOAC International 85 3 (2002) 665-675
19. Millan-Testa C.E., Mendez-Montealvo M.G., Ottenhof M.A., Farhat I.A., and Bello-Perez L.A. Determination of the molecular and structural characteristcs of okenia, mango, and banana starches. Journal of Agricultural and Food Chemistry 53 3 (2005) 495-501
20. Mota R.V., Lajolo F.M., Ciacco C., and Cordenunsi B.R. Composition and functional properties of banana flour from different varieties. Starch/Stärke 52 2-3 (2000) 63-68
21. Mustaffa R., Osman A., Yusof S., and Mohamed S. Physico-chemical changes in Cavendish Banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation. Journal of the Science of Food and Agriculture 78 (1998) 201-207
22. Paredes-López O., Bello-Pérez L.A., and López M.G. Amylopectin, structural, gelatinization and melting studies. Food Chemistry 50 (1994) 411-418
23. Waliszewski K.N., Aparício M.A., Bello L.A., and Monroy J.A. Changes of banana starch by chemical and physical modification. Carbohydrate Polymers 52 3 (2003) 237-242
24. Yuan R.C., Thompson D.B., and Boyer C.D. The fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-contaning genotypes in two inbred lines. Cereal Chemistry 70 (1993) 81-89
25. a. Edição, Brasília, 1018 p.
26. Zhang P., Whistler R.L., BeMiller J.N., and Hanaker B.R. Banana starch: production, physicochemical properties and digestibility - a review. Carbohydrate Polymers 59 (2005) 443-458